Open-Face Ham, Cheddar, and Apple Butter Sandwiches

• 3 ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread
• 2 tablespoons olive oil
• 6 tablespoons apple butter
• 4 tablespoons Dijon mustard
• 1 1/4 pounds Black Forest ham, thinly sliced
• 12 ounces extra-sharp white cheddar cheese, sliced
• 1 bunch fresh chives, chopped

Brush cut side of ciabatta rolls with oil. Place rolls, cut side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with chives and serve.

Yield: 6 servings

Baked Grits with Ham, Wild Mushrooms, and Parmesan

• 4 3/4 cups water
• 1 teaspoon salt
• 1 cup corn grits*
• 3/4 cup grated Parmesan cheese (about 3 ounces)
• 1/2 cup (packed) grated white cheddar cheese (about 2 ounces)
• 4 tablespoons (1/2 stick) butter
• 1 large egg
• 4 cups assorted fresh wild mushrooms (such as chanterelle, morel, stemmed shiitake or oyster), sliced
• 1/2 cup matchstick-size strips country ham
• 2 tablespoons minced shallot
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 2 tablespoons minced fresh thyme

Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 4 3/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.

Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and saute until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.

Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.

*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.

Yield: 6 servings

Fettuccini with Country Ham and Vegetables

• 1 small carrot, peeled, cut into matchstick-size strips
• 24 asparagus spears, trimmed cut into 2-inch pieces
• 12 ounces fettuccine
• 2 teaspoons vegetable oil
• 1 cup thinly sliced leeks (white and pale green parts only)
• 1 small yellow bell pepper, cut into matchstick-size strips
• 1 cup half and half
• 1 cup chicken broth
• 2 teaspoons corn starch
• 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
• 2/3 cup diced country ham
• Additional grated Parmesan cheese

Steam vegetables. Add pasta to boiling water and cook until just tender but still firm to bite, stirring occasionally. Drain pasta. Return to same pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add leeks and bell pepper; saute 2 minutes. Add half and half, chicken broth, and corn starch slurry and simmer until slightly thickened, about 5 minutes. Mix in 1/2 cup grated Parmesan cheese and country ham.

Add carrot and asparagus pieces to sauce. Season to taste with salt and pepper. Pour sauce over pasta and toss to coat evenly. Divide pasta among 4 plates. Garnish with asparagus tips. Serve, passing additional Parmesan separately.

Yield: 4 servings

Ham and Sweet Potato Hash

• 4 tablespoons olive oil, divided
• 2 1/2 cups 1/3-inch cubes peeled red-skinned sweet potato (yam)
• 2 cups 1/2-inch cubes ham
• 1 large white onion, chopped (about 1 1/2 cups)
• 1/4 cup Dijon mustard with horseradish
• 2 cups coarsely chopped watercress tops plus 4 sprigs for garnish (or spinach)
• 4 large eggs

Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.

Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.

Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.

Yield: 4 servings

Fettuccini with Ham and Napa Cabbage

• 1/2 pound fettuccine
• 1 onion, chopped
• 2 cups chopped Napa cabbage
• 1 tablespoon vegetable oil
• 1/4 pound cooked ham, chopped
• 1/2 teaspoon caraway seeds
• 1/3 cup heavy cream

In a large saucepan of salted boiling water cook the fettuccine until it is al dente, reserve 1/2 cup of the cooking water, and drain the pasta well. While the pasta is cooking, in a heavy skillet cook the onion and the cabbage in the oil over moderate heat, stirring, until the vegetables are golden, stir in the ham and the caraway seeds, and cook the mixture, stirring occasionally, for 2 minutes, or until the cabbage is tender. Add the cream and simmer the mixture for 1 minute. In a large bowl toss together the fettuccine, the ham mixture, and salt and pepper to taste and add enough of the reserved cooking water to thin the sauce to the desired consistency.

Yield: 2 servings

Roast Turkey Curry

Transform cooked turkey into something spicy and special in next to no time, with this recipe for turkey curry from Manju Mahli.

• 4 tbsp vegetable oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp chilli powder
• 1/4 tsp garam masala
• 1/4 tsp salt
• 450g roast turkey, chopped into 2 cm pieces
• 1 tsp grated root ginger
• 1 tsp lemon juice
• small bunch cilantro, chopped
• steamed cauliflower
• peas, shelled
• golden raisins, plumped

1. Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.

2. In a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, turmeric, chilli powder, garam masala and salt to form a thick paste. Tip the paste into the onion mixture and fry for half a minute.

3. Stir in the turkey pieces and cook for 1 minute.

4. Add 400ml of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger, cauliflower, peas, raisins, and the lemon juice.

5. Garnish with cilantro and serve with plain basmati rice.

• Servings: 3-4
• Preparation Time: 25 minutes
• Cooking Time: 15 minutes

from UKTV by Manju Malhi from Great Food Bites

Turkey Curry

Jones often serves this dish at parties with basmati rice and a selection of chutneys, raisins, diced bell peppers, cucumber, tomato, pineapple, papaya, and roasted almonds. Leftovers are even better the next day.

• 2 tablespoons butter
• 3 cups finely chopped peeled Golden Delicious apple (about 2)
• 2 cups finely chopped onion (about 1 large)
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/2 cup fat-free milk
• 2 tablespoons cornstarch
• 2 cups fat-free, less-sodium chicken broth
• 6 cups chopped cooked turkey breast (about 1 pound)
• 1 1/2 tablespoons fresh lemon juice

Melt butter in a large Dutch oven over medium-low heat. Add apple, onion, and garlic to pan. Cover and cook 12 minutes or until onion is tender. Add curry powder, salt, and red pepper to pan. Combine milk and cornstarch in a small bowl, stirring with a whisk; add to pan. Stir in broth. Reduce heat, and cook 4 minutes or until slightly thickened, stirring constantly. Add turkey and juice to pan; cook 5 minutes or until turkey is thoroughly heated.

Yield: 8 servings (serving size: 1 cup)

Nutritional Information: CALORIES 143 (21% from fat); FAT 3.4g (sat 2g,mono 0.9g,poly 0.3g); PROTEIN 18.3g; CHOLESTEROL 55mg; CALCIUM 37mg; SODIUM 316mg; FIBER 1.2g; IRON 1.2mg; CARBOHYDRATE 9.7g

from Cooking Light